Whole Eggs And Yolks
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What it is
Whole eggs are the reproductive cells of chickens, comprising the yolk (rich in fat and protein) and the albumen (egg white, mostly protein and water). Yolks are separated from whites for specific uses. Both are common, nutrient-dense food ingredients.
Why it's used
Eggs and yolks act as emulsifiers, helping to blend oil and water in products like mayonnaise and dressings. They also add richness, color, and act as binders in baked goods and deli salads. Their natural proteins contribute to structure and texture.
Health notes
Whole eggs and yolks are recognized as safe (GRAS) by the FDA for general use in food. They are a source of protein, vitamins, and minerals. JECFA has evaluated eggs and their components. While eggs are a source of dietary cholesterol, current research suggests cholesterol in food has a smaller effect on blood cholesterol levels for most people than previously thought.
Allergen info
Eggs are one of the 9 major allergens identified by the FDA. They do not contain gluten.